Buffalo Chicken Egg Rolls

[sassenach]

Buffalo chicken Egg Rolls

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Buffalo Chicken Rolls

3 skinless, boneless chicken breasts
1/3 cup celery, small diced
1/3 cup carrot, small diced
3 Tbsp mild buffalo wing sauce
3 Tbsp barbecue sauce
Egg roll wrappers
4 to 6 cups peanut oil
Directions
In a medium saucepan, add 4 quarts of water and chicken. Bring to a boil over medium-high heat and allow to boil for 12 to 15 minutes. Remove chicken and let stand for 5 to 10 minutes to cool.
Using 2 forks, shred the chicken and place in a medium-size bowl. Add the celery, carrot, buffalo wing sauce, and barbecue sauce. Mix well.
On each egg roll wrapper, place 1 1/2 to 2 tablespoons of the chicken mixture. Roll up the egg roll per package instructions (like an egg roll). Dab the last edge with water to help to help seal.
To Fry: In a wok or deep skillet, heat the peanut oil over medium-high heat to 350 degrees. Deep fry the rolls, 3 to 4 at a time, until golden brown, turning only once. Transfer to a paper towel-lined plate.
To Bake: You can also bake these in a pre-heated 425 degree oven. Spray the filled egg rolls with cooking spray and then bake for 10-15 minutes (turning half way through) until golden brown and crisp.